I always like to kid ourselves into thinking that the sweet potato is the “healthy” alternative to the potato.  I love potatoes and could eat them every day, literally.  Neither of us is yam fans and do not even think of bringing over a marshmallow covered dish of sickly sweet yams to our house.  But, when that yam has been called a sweet potato (even though a “yam” is not a sweet potato), I am intrigued!  I discovered sweet potato fries a few years back and fell in love;  move over russet there is a new guy in town!



We were cleaning out the freezer last week before our jaunt up to Lake Tahoe and found one lonely little grass fed Le Cense steak – it was definitely time to fire up the grill (yes, it was even warm enough to do that) and get the oil hot for some chips.  I seasoned the steak with a Chipotle seasoning, I love to use and just grilled it until rare.  The sweet potato chips really complimented the slightly smokey flavor of the steak …. great choice!

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Sweet Potato Chips

*serves 2


2 sweet potatoes

canola oil

sea salt, to taste

How To:

Slice the sweet potatoes thinly.

Heat the canola oil in a shallow frying pan, about halfway up.  To test for the right temperature, I drop a slice in and if it instantly starts to sizzle.  If it does, then the oil is ready.

Fry the potatoes in batches until golden.  Remove from the oil and blot dry with paper towels.

Place the chips on a baking sheet in the oven at 200, to keep warm.  Before serving sprinkle with sea salt.  Serve.  Eat.

* I like to serve chips and fries with a little dish of mayo that has been seasoned with a couple of minced cloves of garlic.




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